Oct 132016
 

Food Alert!: The Ultimate Sourcebook for Food Safety


Features: Used Book in Good Condition
By (author): Morton Satin

It is estimated that more than 100 million food-related illnesses are recorded in the United States alone each year, from undercooked fast-food hamburgers to chicken contaminated with salmonella. Today there are added worries due to increased potential for food contamination on the global market, the prospect of terrorism against the food supply, and the lack of adequate regulation of food products and handling. Food safety has become a daily concern. Written by renowned food expert Morton Satin, Food Alert! Second Edition provides an up-to-date and comprehensive examination of the causes, dangers, and prevention of food-borne diseases. Other invaluable features include a special reference section covering all of the potentially dangerous diseases and bacteria caused by food; an appendix of food-borne illnesses by symptom; and helpful resources such as organizations, periodicals, and Web sites.
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Oct 112016
 

Herbs and Nutrients for Neurologic Disorders: Treatment Strategies for Alzheimer’s, Parkinson’s, Stroke, Multiple Sclerosis, Migraine, and Seizures


By (author): Sidney J. Kurn M.D., Sheryl Shook Ph.D.

A guide to herbal and holistic medicine for brain health and neurologic disorders

• Provides detailed herbal, antioxidant, and nutritional strategies for Alzheimer’s, Parkinson’s, multiple sclerosis, stroke, migraine, and seizures

• Supported by scientific studies and years of successful clinical practice

• Discusses potential side effects, counter-indications, and the proper dosages to reduce symptoms, slow disease progression, and lessen the chances of recurrence

Numerous medical journals have published studies supporting the use of herbs and nutrients in the treatment of neurodegenerative disorders. Yet in practice most neurologists rarely include them as part of their protocols. In this practical guide, Sidney Kurn, M.D., and Sheryl Shook, Ph.D., explain how to safely and easily incorporate herbs, antioxidants, and nutritional supplements into the standard conventional treatments for 6 common neurologic disorders: Alzheimer’s, Parkinson’s, multiple sclerosis, stroke, migraine, and seizures.

For each condition, the authors provide detailed strategies supported by scientific evidence and years of successful clinical practice. They examine the biochemical role of each recommended herb, nutrient, or antioxidant and discuss potential side effects, counter-indications, and proper dosages to reduce symptoms, slow disease progression, and–in the case of stroke, migraine, and seizures–lessen the chances of recurrence. The authors explore the nutrient deficiencies and physiological mechanisms, including inflammation, heavy metal toxicity, and mitochondrial dysfunction, that can cause oxidative injuries and initiate neurologic disorders. They reveal which common substances, such as aspartame and glutamate, can trigger these mechanisms at the cellular level and recommend specific herbs and antioxidants, such as turmeric, cannabinoids, resveratrol, and N-acetyl cysteine, to counteract their effects. They discuss the importance of sleep to overall well-being, especially for those suffering from neurologic disorders, and offer tips to help ensure a good night’s sleep.

Integrating neuroscience, biochemistry, herbalism, and decades of clinical experience, the authors lay the scientific foundation for a holistic, naturopathic approach to neurologic disorders and a way to enhance the quality of life for those suffering from these conditions.
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Oct 102016
 

The Vitamins: Fundamental aspects in nutrition and health


By (author): Gerald F. Combs Jr.

The third edition of this bestselling text will again provide the latest coverage of the biochemistry and physiology of vitamins and vitamin-like substances. Extensively revised and expanded on the basis of recent research findings with enlarged coverage of health effects of vitamin-like factors, it is ideally suited for students and an important reference for anyone interested in nutrition, food science, animal science or endocrinology. It contains a cohesive and well-organized presentation of each of the vitamins, as well as the history of their discoveries and current information about their roles in nutrition and health.

NEW TO THIS EDITION:
*Includes approximately 30% new material
*Substantial updates have been made to chapters on vitamins A, C, E, K, folate, and the quasi-vitamins
*Provides checklists of systems affected by vitamin deficiencies and food sources of vitamins
*Key concepts, learning objectives, vocabulary,case studies, study questions and additional reading lists are included making this ideally suited for students
* Thoroughly updated with important recent research results, including citations to key reports, many added tables and several new figures.
*Addition of Health and Nutrition Examination Survey (HANES III) data
*Updated Dietary Reference Values

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Oct 052016
 

Assessing Prevalence and Trends in Obesity: Navigating the Evidence


By (author): Engineering, and Medicine National Academies of Sciences, Health and Medicine Division, Food and Nutrition Board, Committee on Evaluating Approaches to Assessing Prevalence and Trends in Obesity

Obesity has come to the forefront of the American public health agenda. The increased attention has led to a growing interest in quantifying obesity prevalence and determining how the prevalence has changed over time. Estimates of obesity prevalence and trends are fundamental to understanding and describing the scope of issue. Policy makers, program planners, and other stakeholders at the national, state, and local levels are among those who search for estimates relevant to their population(s) of interest to inform their decision-making. The differences in the collection, analysis, and interpretation of data have given rise to a body of evidence that is inconsistent and has created barriers to interpreting and applying published reports. As such, there is a need to provide guidance to those who seek to better understand and use estimates of obesity prevalence and trends.

Assessing Prevalence and Trends in Obesity examines the approaches to data collection, analysis, and interpretation that have been used in recent reports on obesity prevalence and trends at the national, state, and local level, particularly among U.S. children, adolescents, and young adults. This report offers a framework for assessing studies on trends in obesity, principally among children and young adults, for policy making and program planning purposes, and recommends ways decision makers and others can move forward in assessing and interpreting reports on obesity trends.

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Oct 052016
 

Novel Food Fermentation Technologies (Food Engineering Series)


Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for the production of bioactives from various food matrices, including food processing by-products and waste. Readers are provided with a close look at thermal and non-thermal technologies applicable to fermented food products.  The text covers immobilization, microencapsulation technologies and novel preservation techniques for cultures in fermentation. In-depth studies of high pressure processing, pulsed electric field, power ultrasound and gamma irradiation in fermentation are provided in addition to novel thermal and non-thermal technologies and process analytical techniques. A wide variety of fermented products are covered, including meat, marine-based, grain-based, dairy and vegetable-based products. Current technologies for extraction of bioactives are examined, as are current innovations in fermented food packaging. Readers are presented with current and future challenges in food fermentation as well. As a comprehensive reference for food fermentation, this work provides up-to-date insights into emerging fermentation technologies which facilitate the processing of wholesome and safe food products.
List Price: $129.00 USD
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Sep 272016
 

Nutrition for the Primary Care Provider (World Review of Nutrition and Dietetics, Vol. 111)


Nutrition is an integral part of the prevention and management of the most prevalent conditions faced by today’s primary care providers. This book is aimed at physicians around the world who treat patients from all walks of life. The first section is devoted to the basic principles of nutrition, covering the fundamentals of body composition, energy balance, and appetite, as well as the importance of the different macro- and micronutrients. The following section builds on the principles of the first by focusing on the special needs for specific circumstances, including pregnancy, exercise, food allergies and religion. The third part provides an overview of our latest understanding of various disease states and how they are influenced by nutrition. The final part on Food Policy takes a bird’s eye view, offering perspectives on global sustainability, the rapidly changing face of malnutrition and the role played by the food industry in consumer health. This book is a practical reference source that will guide physicians on how to use nutrition as a tool to prevent and cure disease.
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Sep 262016
 

The Prime: Prepare and Repair Your Body for Spontaneous Weight Loss


Features: The Prime Prepare and Repair Your Body for Spontaneous Weight Loss
By (author): Kulreet Chaudhary

Prepared to live at your prime?

Integrative neurologist Dr. Kulreet Chaudhary discovered a beautiful side effect to the eating and lifestyle tools she gave her brain patients–spontaneously shedding excess pounds. In this, her first book, she shows us how to sharpen the brain, and smarten and heal the gut.

Weight gain is not about the food, but about the body’s environment. Excess weight is a result of the body being in a toxic, inflammatory state. If your body is not prepared or ‘primed’ for weight loss, you will fight an uphill biochemical battle. 

Her program is not about what you can’t have or do, it’s about adding simple teas and herbs, and succeeding without giving up any foods you love. With The Prime, Dr. Chaudhary has reverse engineered our way of eating, so we can stop dieting backward and start losing weight instead. You’ll learn:
 
–The importance of neuroadaptation, food addiction, and the brain (or, why your brain and gut have made it so hard to lose weight in the past!)
–Why it’s not about what you eat, but what you digest
–How to determine if you have a Leaky Brain—and what The Prime can do about it (hint: everything)
–How to easily crush cravings (no willpower required), ignite energy and fat, and biohack your lifestyle habits.

Lastly, you’ll learn how to live fully Primed, the secrets of the Super-Primed, and when you’re ready to explore new foods, how to eat according to your unique constitution.

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Sep 212016
 

Nutrition and Heart Disease: Causation and Prevention


Features: Used Book in Good Condition

Heart disease is the primary cause of death and disability in Western countries. Research indicates that nutrition and diet play key roles in both preventing and causing many types of heart damage and dysfunction. By understanding the complex relationship between diet and disease, new prevention measures can be established and millions of lives can be saved.

Featuring the most current knowledge from authoritative sources, Diet and Heart Disease: Causation and Prevention reviews the impact of nutrition and diet in the prevention and treatment of heart disease. The book explains how dietary agents such as fats and alcohol can increase as well as reduce the risk of cardiovascular disease, discusses the effects of various nutrients, and presents information on special diets that have been known to affect cardiac health in populations around the world.

Providing insight into myriad dietary factors related to cardiovascular disease, the text also addresses the ways that nutrition intervention and treatment directly influence heart health. This comprehensive desk reference will benefit nutrition and cardiovascular researchers, primary care physicians, and dietitians in the race to reduce this deadly disease.
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Sep 092016
 

Beriberi, White Rice, and Vitamin B: A Disease, a Cause, and a Cure


By (author): Kenneth J. Carpenter

In this comprehensive account of the history and treatment of beriberi, Kenneth Carpenter traces the decades of medical and chemical research that solved the puzzle posed by this mysterious disease. Caused by the lack of a minute quantity of the chemical thiamin, or vitamin B1 in the diet, beriberi is characterized by weakness and loss of feeling in the feet and legs, then swelling from fluid retention, and finally heart failure.

Western doctors working in Asia after 1870 saw it as the major disease in native armed forces and prisons. It was at first attributed to miasms (poisonous vapors from damp soil) or to bacterial infections. In Java, chickens fed by chance on white rice lost the use of their legs. On brown rice, where the grain still contained its bran and germ, they remained healthy. Studies in Javanese prisons then showed beriberi also occurring where white (rather than brown) rice was the staple food. Birds were used to assay the potency of fractions extracted from rice bran and, after 20 years, highly active crystals were obtained. In another 10 years their structure was determined and “thiamin” was synthesized. Beriberi is a story of contested knowledge and erratic scientific pathways. It offers a fascinating chronicle of the development of scientific thought, a history that encompasses public health, science, diet, trade, expanding empires, war, and technology.

From the preface:

This is a medical detective story: beginning with the investigation of a disease that has killed or crippled at least a million people, and then following up clues that ranged much wider. One outcome was the production of a synthetic chemical that we now, nearly all of us, consume in small quantities each day in our food. The detectives had a variety of professions and spoke different languages. Their work ranged from studying the health of laborers in a primitive jungle to the painstaking dissection of individual grains of rice under a microscope. The integrated story of their struggles and successes, culled from old volumes in scattered libraries, forms the subject of this book.
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Sep 082016
 

Nutritional Assessment (Mosby Nutrition)


Features: Used Book in Good Condition
By (author): Robert D Lee Dr., David C. Nieman

This text describes the four major methods of nutritional assessment (dietary, anthropometric, biometric, and clinical) in an understandable and contemporary way. It thoroughly covers assessment of the hospitalized individual, but also serves as an invaluable resource to the nutrition professional working in such areas as public health and community nutrition, corporate health, and sports medicine.
New From: $98.99 USD In Stock
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